No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Summer Succotash

This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.

  • Prep:
  • Total Time:
  • Servings: 4
Summer Succotash

Source: Martha Stewart Living, August 2008

Ingredients

  • 6 ounces fresh cranberry beans, shucked
  • 4 ounces each haricots verts and wax beans, cut into 2-inch lengths
  • 6 ounces sugar snap peas
  • 3 garlic scapes, cut into 1-inch lengths (optional)
  • 2 ears of corn, husked
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons champagne vinegar or white-wine vinegar
  • 1/4 cup fresh tarragon, chopped
  • Coarse salt and freshly ground pepper
  • 1 avocado, cut into 6 wedges, then cut crosswise into thirds
  • 5 ounces grape tomatoes, halved (1 cup)

Directions

  1. Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.

  2. Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.

Reviews (1)

  • Roland 23 Aug, 2012

    My wife's favorite salad for years. I lost the recipe card from Martha's Magazine. It took me a while to get here, but I found it. Thank the geeks you know for the web.

Related Topics